Received it and set it up last night. Tried a couple of trial runs, and look forward to more tinkering. Not quite as good as I remember from having a commercial Trifecta brew, so probably need to do more fussing with grind and settings. Flavors so far have been a little muddy or groundsy (probably not a term?), reminding more of a typical vacu or french press brew overall. Probably need to coarse up the grind to find the sweet spot.

For the record I both had to make room on the counter top AND it came with a table.

^^^ Feel free to go for it and report back! There was some chatter here earlier about raising the MB's brew temp., which is apparently possible if you know what you're doing but might (according to Amanda @ Bunn via email a while back) cause issues with respect to regulations [I assume she meant those regulations governing home appliances].

I now regularly use the B setting, because it gives me a more complex cup of coffee. But my best example of benefitting from using A or B was when I tried Klatch Belle Espresso. At most turbulence settings, it had way too much cloying sweet caramel and smokey flavor. I really was starting to dislike it. Then I tried the A setting, and the coffee really shined, with stewed cherries, chocolate, toffee, and practically no smokiness. Both my wife and I were amazed at how that setting really transformed the coffee.

In general, the top two settings will underperform if you're grinding too coarse, overdosing, or using coffee that doesn't produce any noticeable acidity. I grind somewhere between drip and press, and I use no more than 25 grams.

Nope. I have had it in my head that 50 seconds is best. Just plain laziness. Now, since I've verified that a large fraction of the flavor extracts during the last 10 seconds (during press-out), it might behoove me to see if moving the time of press-out forward might extract a better flavor profile.

Nope. I have had it in my head that 50 seconds is best. Just plain laziness. Now, since I've verified that a large fraction of the flavor extracts during the last 10 seconds (during press-out), it might behoove me to see if moving the time of press-out forward might extract a better flavor profile.

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